Roasted Potatoes With Ricotta Food

BAKED POTATO WITH RICOTTA

Steps:

• Preheat oven to 400°F.
• Bake potatoes 45 minutes or until tender.
• Mix remaining ingredients.
• Serve as topping for potatoes.
• You can use all other toppings as well, like crumbled bacon bits as a garnish, green onions instead of onion powder, combine cheddar cheese with less ricotta and -- .

RICOTTA SCALLOPED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice your potatoes into even sized slivers - about 1/8 inch thick. I used a mandolin for even pieces.
• Soak your potatoes in a bowl of water while you do the next steps.
• Add the ricotta, milk, and butter to a sauce pot on medium heat and stir until melted and mixed together. Add in the thyme and sea salt and stir. Remove from heat.
• Drain the potatoes and pat them dry with a clean dish towel.
• Line a cast iron skillet or other oven safe casserole dish with half of the potatoes. Pour half of the ricotta/milk mixture over the potatoes. Layer with the remaining potatoes and pour the remaining milk mixture over them.
• Top with the mozzarella cheese and bake for 25 minutes.

BAKED POTATOES STUFFED WITH RICOTTA AND HERBS

Steps:

• Heat the oven to 220 degrees celcius. Prick the potatoes with a fork, coat with cooking spray and place on a baking tray. Bake for 1 hour or until cooked.
• When the potatoes are cooked, cut the tops off and scoop out the flesh, leaving a 1cm shell. Return the shells to the oven for 10 minutes.
• Combine the ricotta with the potato flesh, garlic, chives and parsley and season to taste with salt and pepper. Fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes. Top with the sweet chili sauce if desired.